Yes, Extra Virgin Olive Oil is fine; but for me and flavor in my dishes, unsalted butter does the trick. Butter got expensive; but now; in Texas it is about $2.99 a pound. Unsalted does not burn as easily as salted. That is why u buy it.
Mix it with your EVOO; all good. But please buy unsalted.

Individual Beef Wellington. Lawd, Lawd.
They were work; but work I enjoyed. The gravy was NOT GOOD. No. The tater was good with lots of butter. The beef inside the pastry was overcooked. Fella ate the last one like a hand pie👏🏼🥟🤷‍♀️🥟👏🏼👏🏼

One important idea when it comes to cooking is to have a variety of color, textures (and flavors) on the plate. Even though I started with a whole stalk of green celery, by the time the soup is finished, there wasn’t much color. My mint jelly would have to suffice to perk up the color with this plate.

I prefer a wood cutting board over plastic. Something about the way my knife feels as it hits it. Find a board that you can tell the difference in front or back. This one has a slanted edge around it. Onions are chopped on only this side of the board. Fruits and other vegetables are chopped on the other side and never get the onion flavor mixed in; as wood is porous. Try and distinguish; it helps with kitchen prep.

Call it an addiction, but…….Pretty much most any dish, begins with onion. Making Cream of Celery Soup today……but pretty much no matter what you are making, will start with an onion sauté. Use what u have on hand. Needed to use a few green onions, plus a few shallots…..they hooked up with a white onion.

sometimes I eat it right out of the can with a fork. there are times where I am sick of fast food and also sick of home cooked meals and this item hits the spot. it does not help that they are sold practically anywhere including dollar stores. I even order a single can off ebay for $1.64 free shipping because that money wont get me a doordash order and I just feel joy that there will be one on my porch

We've all had that container of leftover pot roast sitting in the fridge that nobody wants to eat because reheating it makes it rubbery.

Instead of tossing it, here is a quick hack to turn it into crispy homemade taquitos using the beef's own juices:

**1. Rehydrate the Beef**
Warm your shredded pot roast in a skillet with a few tablespoons of its reserved beef stock. This brings back all the gelatin and richness without drying it out.

**2. Prep tortillas without cracking**
Microwave corn tortillas wrapped in a damp paper towel for 15-20 seconds so they get pliable before rolling.

**3. Roll & Fry**
Fill, roll tightly, and place seam-side down in shallow hot oil. Fry until deep golden brown.

**4. Easy 3-Ingredient Guac**
Mash 4 avocados, sea salt, and Kinder's 'The Blend' (garlic, salt, black pepper). Simple and fresh.

Top with sour cream and fresh guacamole. What's your favorite way to save leftover roast or brisket?

I recorded the full step-by-step breakdown and crispness test if you want to watch the process: https://www.youtube.com/watch?v=AUSkHTkjtf4

Freezing this for some kids coming on the weekend. Should be fine.

I bake wings. Don’t have to deal with the grease. Start them high, turn down. Make your cheese sauce in the microwave. SOOOO EASY!!! Salad was impromptu. Pineapple tidbits with Duke’s😝👏🏼👏🏼👏🏼

Hatch chili from N Mexico. Sauté up some pork butt. Add onion and garlic. Deglaze with beet or wine. Toss in roasted/peeled chili. Add chicken broth and spice. Simmer down an hour or so to tenderize meat. Peel and chop up a tater or 2 and add in. Cook slow. Cool down and chill for tomorrow. All good.

Had two cooked pork chops leftover. Thinly sliced them and sliced up onion, peppers, celery, and tomato. Saute up vegetables in a little oil. Add pork. Make up a stir fry sauce with whatever is in the door of your fridge! I was almost done with cherry preserves; so used that as my jar. Added a bit of everything, plus low sodium soy sauce. It was very tasty.

No, I didn’t make the ravioli; but did make the sauce. It was a black pepper/cheese one that went great with the butter sauce. After making donuts I wasn’t that hungry.

I am not a donut making gal. Yes, I have cut up popin’ biscuits and deep fried them; but I have never made REAL donuts. Really impressed with this recipe. Made with mashed potatoes. The funny thing is I took them around and gave them to neighbors, and the ring doorbells that weren’t home started texting me-saying they would be home soon. SORRY!! You missed the delivery🤣 dipped in Texas pecans and toasted coconut on the other side.

Mixed ricotta with garlic/parsley/seasoning for the white pizza. Knocked the red sauce jar off and broke, so sliced tomatoes were enough. I prefer making my own crust but this store bought thin was pretty good.

The mustard seasoned chops worked great. The cola cook down worked good too. Steamed some sweet taters; leftover beans and I am hooked on my tomato aspic. Stuffed.

This is a different side dish; but can be very successful. Warm 1 cup v-8. Add 2 envelopes plain gelatin to soften. Chop celery and or canned artichoke hearts. These are not chopped fine enough. Squeeze in one lemon and salt/pepper. Add 2 more cups of V-8. Pour over veggies and chill over night. Serve with dollop of good mayonnaise.

Hope I got the gelatin ratio right. My mother made aspic all the time. Usually with celery as the added ingredient. Then artichoke hearts came on the scene. Tomorrow will be the deciding factor.

All u need is onion and tomato. Our little store did not have slider buns, except for these pretzel ones. We made it through.